• Preheat. Preheat oven to 350 °F.
• Tomatoes. If the oil in your sun-dried tomatoes is liquid, refrigerate the tomatoes until the oil solidifies. This will make less of a mess when chopping.
  1 cup julienne cut sun-dried tomatoes in oil with herbs (including 3-4 teaspoons of oil)*

Cupcake Batter

• Flour. Place a strainer over large mixing bowl. Measure flour, making sure the cup is leveled off and place in the strainer to sift out all lumps directly into the mixing bowl.
  2 cups flour
• Dry Ingredients. Measure and sift the sugar, baking soda, baking powder, and salt into the mixing bowl with the flour.
  1 cup sugar, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, 1 teaspoon sea salt
• Whisk. Whisk together all dry ingredients and set aside.
• Eggs. In a separate bowl, whisk together eggs.
  3 eggs
• Liquids. Into the egg mixture, whisk in the milk and coconut milk until completely incorporated. About 1 minute.
  1/2 cup unsweetened coconut milk in can, 1/2 cup whole milk
• Combine. Pour the milk/egg mix into the dry and whisk until combined. Scrape the bottom to be sure the dry mix is completely mixed with the wet.
• Tomatoes. Measure sun-dried tomatoes onto a cutting board (I recommend a colored plastic board for this to avoid staining). Rough chop the tomatoes further. Fold the sun-dried tomatoes into the batter.

Prepare the Cupcake Pan

• Options. There are two methods I recommend.
• Liners. One is to use paper cupcake liners. This is the best of the two options and makes cleanup a breeze. However, I don't always have them on hand.
  12-16 paper cupcake liners
• Butter. The other is to use a paper towel to spread butter on the bottoms and sides of each cupcake well. Then, sprinkle a bit of flour in the bottom of each well. Tap the pan to shake the flour so that if covers the bottoms entirely. Next, (over the sink) turn the pan on its side, and rotate the whole pan, tapping as needed, to move the flour until all sides of the wells are covered in flour. Tap out any excess flour.
  2 tablespoons butter (for greasing pan), 1/4 cup flour (for greasing pan)
• Fill. Fill each well ¾ of the way full with batter. This is about ¼ cup. I fill a measuring cup and use a spoon to get the batter out of the measuring cup and into the well. If you are using paper liners, be sure to pour into the center to avoid pulling the liner in and getting wonky. 
• Bake. Bake for 20 minutes. Put a toothpick in the middle of a cupcake. It should come out nearly clean, a few crumbs sticking is ok. Wet batter sticking is not. If this happens, bake for 1-2 minutes more, and check again.  
• Cool. I recommend removing the cupcakes from the pan and let them cool on a wire rack. The pan is hot, and it will take longer for the cupcakes to cool if they remain in the pan. 
• Really Cool The cupcakes should be completely cooled before frosting. If they are hot/warm, the frosting will melt right off. Yikes. 

Frosting

• Butter. Using a mixer, blend the butter for about 1 minute. Make sure the butter is room temp before starting.
  1/2 cup unsalted butter (1 stick) room temp
• Sugar and Milk. Turning off the mixer. Add the powdered sugar and 1 tablespoon of milk. Blend for ~1 minute. The butter mix will probably clump, keep mixing. As you add the next round of sugar and milk, the frosting will begin to smooth. Continue with the remaining sugar and milk, 1 cup + 1 tablespoon at a time.
  3 cups powdered sugar, 3 tablespoons milk
• Vinegar. The frosting should be light. Add 1/2 tablespoon balsamic vinegar and blend again for ~1 minute.
  1/2 tablespoon good quality balsamic vinegar
• Frost. Frost cooled cupcakes with a knife or pipping bag.
• Enjoy! Serve immediately. Store leftovers in a well-sealed container.